Spanish Tortilla With Sweet Potato Herbs Food

SPANISH TORTILLA WITH SWEET POTATO

Steps:

• Place the potato and onion in a large heat-proof bowl and pour over the olive oil.
• Microwave for 10 minutes.
• Take the bowl out of the microwave and give everything a stir/turning using a fork. Don't worry if any of the potatoes break up.
• Microwave again for 5-10 minutes or until all the potatoes are soft.
• Heat a 25cm, non-stick frying pan over medium heat.
• Add the potatoes and onions and cook for a couple of minutes, stirring/turning, until they have a little colour.
• Spread the potatoes and onions out so they're covering the bottom of the frying pan evenly then pour the egg mixture over the top.
• Sprinkle a little salt and pepper over the top.
• Cook for about 5 minutes and tip the pan a little so that the egg is evenly distributed.
• When it is just set on top there are two options.
• The first option is to slide it onto a plate, cover it with the frying pan and then flip it back into the pan (so you're turning it over) then cook for a few more minutes
• The other option is to place the pan under a hot grill until it is set (make sure your pan can go in the oven).
• Serve the tortila cold or warm.

SPANISH TORTILLA

Steps:

• Put a large non-stick frying pan on a low heat. Cook the onion slowly in the oil and butter until soft but not brown - this should take about 15 mins. Meanwhile, peel the tomatoes (if using) by scoring the skins with a cross, putting them in a bowl and pouring over just-boiled water. Drain the water after 2-3 mins and the skins will peel away easily. You can then coarsely grate them.
• Add the potatoes to the pan, then cover and cook for a further 15-20 mins, stirring occasionally to make sure they fry evenly. When the potatoes are soft and the onion is shiny, crush 2 garlic cloves and stir in, followed by the beaten eggs.
• Put the lid back on the pan and leave the tortilla to cook gently. After 20 mins, the edges and base should be golden, the top set but the middle still a little wobbly. To turn it over, slide it onto a plate and put another plate on top, turn the whole thing over and slide it back into the pan to finish cooking.
• Once cooked, transfer to a plate and serve the tortilla warm or cold, scattered with the chopped parsley. To accompany the tortilla, take slices of warmed baguette, stab all over with a fork and rub with the remaining garlic, pile on the grated tomatoes and season with sea salt and a drizzle of olive oil.

SPANISH TORTILLA WITH SWEET POTATO & HERBS

Steps:

• Heat a pan over medium heat and add the olive oil. Once warm, add the diced onion and cook for 2-3 minutes or until translucent.
• Add the cubed potatoes/sweet potatoes, and ½ teaspoon salt. Mix everything together and kind of press the potatoes down into the pan with a spatula so they're all 'sardined' in there in the oil.
• Cover with a lid* and reduce heat to medium-low. Cook for 10 minutes or until the potatoes are fork-tender.*Although this isn't done in the traditional method, I prefer using a lid to help speed up the process of cooking the potatoes. Especially on days when I'm really hungry and those extra five or so minutes without a lid feel like forever.
• Whisk the eggs and add the other ½ teaspoon of salt, and the dried herbs in a bowl. Remove the cooked potatoes and onions out of the pan with a slotted spoon and shake off any excess oil. Add to the whisked egg mixture and stir together.
• Remove all but about 1 tablespoon of oil in the pan (see notes below) and bump up the heat to medium-high. Add the egg and potato mixture. Smooth it out to make sure it's touching the edges of the pan, and then stir it in the middle until it starts to scramble then stop stirring. Cook for about 3-4 minutes and then run a rubber spatula along the edges to make sure it will lift out with ease.
• Remove the skillet from the heat, put a plate face down on top of the pan and then flip it onto the plate before sliding it back into the pan. Cook another 2 minutes, remove from the heat and serve immediately.

SPANISH TORTILLA WITH SWEET POTATOES

Steps:

• Preheat the oven to 425˚. Combine the onion, sweet potatoes, 1/4 cup olive oil, 1/2 teaspoon salt and a few grinds of pepper in a medium ovenproof nonstick skillet. Cover and cook over medium-high heat, stirring occasionally, until the sweet potatoes are tender but not falling apart, 6 to 8 minutes.
• Whisk the eggs in a large bowl and season with salt. Pour the potato mixture into the eggs and stir to combine. Stir in the cheese. Place the skillet over medium heat; add the egg mixture and spread out the potatoes with a rubber spatula. Cook until starting to set around the edges, 1 to 2 minutes. Transfer the skillet to the oven and bake until set, 12 to 15 minutes.
• Meanwhile, whisk the vinegar and mustard in a large bowl; whisk in the remaining 2 tablespoons olive oil until smooth. Add the endive, almonds and 2 tablespoons chives; toss and season with salt and pepper.
• Remove the egg tortilla to a cutting board, cut into wedges and divide among plates. Sprinkle with the remaining 1 tablespoon chives and serve with the endive salad.

SPANISH POTATO TORTILLA

Steps:

• Cook potatoes in boiling salted water until tender. Drain well and slice.
• Heat oil in 20cm frying pan. Add potato slices and onion and fry for 5 minutes until tender and golden.
• Whisk eggs and season well. Pour over potato and onion mixture.
• Cook tortilla over low heat for 10 minutes until eggs set.
• Loosen edges of tortilla with spatula and slide onto a plate and turn the tortilla over to cook the underside again for another 5-10 minutes. Or you can finish under a grill the top side to brown.
• Stand for 10 minutes before cutting to serve.